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    Overnight Pancakes - from Quick Cooking


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: TriainAtlanta

    List of Ingredients




    1 package (1/4 ounce) active dry yeast
    1/4 cup warm water (110° to 115°)
    4 cups all-purpose flour
    2 tablespoons baking powder
    2 teaspoons baking soda
    2 teaspoons sugar
    1 teaspoon salt
    6 eggs
    1 quart buttermilk
    1/4 cup vegetable oil

    Recipe



    In a small bowl, dissolve yeast in water; let stand for 5 minutes.
    Meanwhile, in a large bowl, combine the dry ingredients. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.
    To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 2-1/2 dozen

    I used 1 1/4 tsp. yeast - halved everything else for Half Recipe.
    I added about 1 tsp. of vanilla - and after I tasted the first pancake added about 1/2 tsp. more. I also will add about 2 to 3 Tbs. of sugar - possibly brown - instead of the tsps. in orig. recipe.

    I used 1 T. vanilla for half the batch, and 1 T. brown sugar (could have gone up to 2 T. I think), so those suggestions were good.

 

 

 

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